Crock Pot Shredded Nashville (Printer-Friendly)
Slow-cooked shredded chicken infused with Nashville spices, brown sugar, and butter for a flavorful, tender dish.
# What You’ll Need:
→ Poultry
01 -
3 boneless skinless chicken breasts
→ Dry Ingredients
02 -
2 tablespoons light brown sugar
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon cayenne pepper
06 -
1 teaspoon salt
→ Butter
07 -
4 tablespoons unsalted butter, divided
# Steps to Follow:
01 -
Spray a 6-quart slow cooker with nonstick cooking spray. Place the chicken breasts inside.
02 -
Evenly sprinkle brown sugar, garlic powder, onion powder, cayenne pepper, and salt over the chicken breasts.
03 -
Distribute butter slices evenly atop the chicken. Cook on low for 5 to 6 hours or on high for 3 to 4 hours without adding liquid.
04 -
Once cooked, shred the chicken directly in the slow cooker using two forks or an electric hand mixer. Mix thoroughly with the juices and keep warm.
05 -
In a small saucepan over medium heat, whisk together butter, brown sugar, cayenne, garlic powder, onion powder, and salt until just simmering. Remove from heat immediately.
06 -
Place shredded chicken on hamburger buns and drizzle with prepared Nashville hot sauce to taste.
# Helpful Hints:
01 -
To adjust spice level, control the amount of Nashville hot sauce added or double the cayenne pepper in the sauce.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.